Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 199.6
- Total Fat: 7.7 g
- Cholesterol: 28.8 mg
- Sodium: 295.3 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.1 g
- Protein: 14.0 g
View full nutritional breakdown of Chicken Pot Pie w Crust calories by ingredient
Chicken Pot Pie w Crust
View the original recipe for Topless Chicken Pot Pie
Number of Servings: 8
Ingredients
-
2 leeks, white part only, washed and sliced
1/4 cup butter, unsalted
1/4 cup all-purpose flour
Dash pepper
16 ounces chicken, white meat, cooked and diced
1/2 (10 ounces) mixed vegetables, frozen
1 t sage, dried
Tips
Didn't use flour to thicken. Put everything in crust to bake.
Directions
Preheat oven to 350°F.
Place a large saucepan over moderate heat.
Add the butter and allow to melt.
Add the sliced leeks and saute for 1-2 minutes.
Add the flour, and cook, stirring constantly, for 1 minute.
Slowly add the stock and bring to a boil, then reduce to a simmer until mixture thickens.
Add the thyme, vegetables, and chicken; stir to combine.
Prick the bottom of the pie crust and place on a sheet pan; fill with chicken mixture and bake for 30 minutes. Cool 4-5 minutes before serving.
Place a large saucepan over moderate heat.
Add the butter and allow to melt.
Add the sliced leeks and saute for 1-2 minutes.
Add the flour, and cook, stirring constantly, for 1 minute.
Slowly add the stock and bring to a boil, then reduce to a simmer until mixture thickens.
Add the thyme, vegetables, and chicken; stir to combine.
Prick the bottom of the pie crust and place on a sheet pan; fill with chicken mixture and bake for 30 minutes. Cool 4-5 minutes before serving.
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